Get ready to tantalize your taste buds with the ultimate comfort food experience! Our Slow Roasted Dry Rubbed Pulled Pork is not just a meal; it's a culinary journey that transforms a simple pork shoulder into a melt-in-your-mouth masterpiece. Imagine succulent, tender meat infused with a symphony of spices, perfect for sandwiches, tacos, or simply on its own. With just a little prep time and a slow cooker, you can create a dish that will have your friends and family begging for seconds. Dive into this recipe and discover the secrets to achieving that irresistible pulled pork perfection!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4-5 lbs pork shoulder
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 1 cup barbecue sauce
Instructions
- Remove the pork shoulder from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- In a small mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry rub.
- Pat the pork shoulder dry with paper towels to ensure the dry rub adheres properly.
- Generously coat the entire surface of the pork shoulder with the prepared dry rub, massaging the spices into the meat thoroughly.
- Place the seasoned pork shoulder into a slow cooker with the fat cap facing upward.
- Cover the slow cooker and set to low heat, cooking for 8 hours until the meat is tender and easily pulls apart with a fork.
- After cooking, carefully remove the pork from the slow cooker and transfer to a large cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat.
- Optional: Mix the pulled pork with barbecue sauce for added flavor and moisture.
- Serve hot on buns, in tacos, or as desired, with additional barbecue sauce on the side.
Tips
- Room Temperature is Key: Before cooking, let the pork shoulder sit at room temperature for about 30 minutes. This helps it cook evenly and enhances the flavor.
- Massage the Rub: Don’t be shy with the dry rub! Generously coat the pork and massage the spices into the meat to ensure every bite is bursting with flavor.
- Fat Side Up: When placing the pork in the slow cooker, position the fat cap facing upward. This allows the fat to baste the meat as it cooks, keeping it moist and tender.
- Low and Slow: For the best results, cook the pork on low heat for the full 8 hours. This slow cooking method allows the collagen in the meat to break down, resulting in that perfect pull-apart texture.
- Shred While Warm: After cooking, shred the pork while it’s still warm for easier handling. Use two forks to pull the meat apart, and don’t forget to discard any large pieces of fat.
- Enhance with Sauce: For an extra burst of flavor, mix the shredded pork with your favorite barbecue sauce before serving. This adds moisture and a delicious tang that complements the spices beautifully.
- Serve Creatively: Enjoy your pulled pork in a variety of ways—on soft buns, in tacos, or even over a bed of rice. The possibilities are endless!
Nutrition Facts
Calories: kcal
Carbohydrates: 13g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
